Lemon Butter Fruit Cake
A rich and nutty fruit cake infused with lemon and orange flavors, perfect for festive occasions or special gatherings, featuring candied fruits and crunchy pecans.
Ingredients
Instructions
- Cream together light brown sugar and butter.
- Add beaten egg yolks, all-purpose flour, baking powder, pecans, red cherries, green cherries, and pineapple; mix well.
- Add lemon extract and orange juice; stir thoroughly.
- Beat the 6 egg whites until foamy.
- Fold the beaten egg whites into the batter gently until well combined.
- Grease and flour an angel food pan.
- Pour the batter into the prepared pan and let it set overnight.
- Bake at 250°F (120°C) for 3.5 hours over a pan of water.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract alongside the lemon extract. If you don't have real butter, you can substitute with margarine, but the taste will differ slightly. Ensure that your egg whites are at room temperature for better volume when beaten. For a twist, try mixing in some dried fruits or use different nuts if you prefer over pecans.
Serving Suggestions
Serve slices of the Lemon Butter Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. This cake pairs beautifully with a cup of tea or coffee, making it perfect for afternoon gatherings. Consider serving alongside Sweet Potatoes Baked In Oranges for a delightful contrast of flavors.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to a week. For longer storage, refrigerate for up to two weeks or freeze the cake wrapped in plastic wrap and foil for up to three months. To reheat, simply slice a piece and warm it in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Butter Fruit Cake contains roughly 1656 calories, with 34g protein, 163g carbohydrates, and 104g fat. It is an excellent source of protein (68% of the Daily Value), dietary fiber (52% of the Daily Value), and iron (49% of the Daily Value). Note that it is relatively high in sodium, at 714mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different fruits in this cake?
Absolutely! You can substitute the candied fruits with other dried or candied fruits like raisins, apricots, or figs. Just make sure to adjust the quantity to maintain the cake's texture.
How can I tell when the cake is done baking?
The cake is done when it has risen and a toothpick inserted into the center comes out clean. Keep an eye on the color; it should be a light golden brown. Since it bakes at a low temperature, don’t rush it.
Is it necessary to let the batter set overnight?
Letting the batter set overnight allows the flavors to meld and improves the cake's texture. If you're pressed for time, you can bake it right away, but the flavor may be slightly less developed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).